Fall is in full swing and we're headed to the pumpkin patch! We're cooking fall recipes from fresh pumpkins and making delicious pumpkin pie and tasty curry pumpkin soup from scratch. Recipes below - tag us @thehousleylife if you make them!
PUMPKIN PIE RECIPE
Ingredients:
1 Medium - Large Pumpkin
1 ½ C Condensed Milk or Heavy Whipping Cream
1/3 C White Sugar
½ C Brown Sugar
1 TBSP Vanilla Extract
1 tsp Cinnamon
3 Pinches of Salt
1 tsp Ground Nutmeg
2 Eggs
Pre-made pie crust pastry
Directions:
Preheat oven at 350 degrees. Remove pumpkin stem. Cut pumpkin in half, scoop out seeds & pumpkin “guts” and discard.Place each half of pumpkin face down on baking sheet (can use foil or parchment on baking sheet), and bake at 350 degrees for 1 hour (check to ensure it is soft). Let cool before removing pumpkin meat from skin. Turn oven up to preheat at 425 degrees.
Combine and mix 2 cups cooled pumpkin from baked pumpkin, condensed milk or heavy whipping cream, white sugar, brown sugar, vanilla extract, cinnamon, salt, nutmeg, eggs. If mixture seems too thin or runny, add more pumpkin. If you add more pumpkin, add a bit more sugar to taste. Gently place pie crust in pie tin or baking dish. Pour pumpkin mixture into pie crust, filling to just below the edge.
Bake at 425 degrees for 15 minutes. Turn oven down to 350 degrees and bake for approximately 40 minutes. About 30 minutes into bake, put foil over pumpkin pie so crust does not overbake/burn. Let cool and serve with whipped cream.
ADAM’S CURRY PUMPKIN SOUP
Ingredients:
1 medium to large pumpkin
1 Yellow Onion, cut in half
1-2 TBSP Water, for blending
2 TBSP Olive Oil
1 TBSP Minced Garlic
1 Cup Greek Yogurt
1-2 Cups Vegetable or Chicken Stock/Broth
1 TBSP Curry Powder
1 tsp ginger powder
½ tsp Cayenne Pepper
½ tsp Garlic Salt
Salt, to taste
Pepper, to taste
2 Cups Crema Mexicana
Leftover pumpkin pie filling (optional), or ½ tsp nutmeg and ½ tsp maple syrup
**You can either bake or steam pumpkin for this recipe. Baking instructions above in Pumpkin Pie Recipe.
Directions:
To steam the pumpkin, first cut it in half. Scoop out seeds and pumpkin “guts” and discard. Carefully remove skin with a peeler, and cut pumpkin into small pieces/chunks. Steam pumpkin pieces in large stock pot until chunks are soft, about 30 minutes.
Place the halved yellow onion in a blender. Add a small amount of water and 1 TBSP olive oil to blend into a paste. In a large stock pot over low heat, add 1 TBSP olive oil, the onion puree, and minced garlic, stirring frequently. Cook until the onion and garlic are fragrant, about 3 minutes. Using the same blender, puree the pumpkin and greek yogurt. Add the pumpkin and greek yogurt puree to the stock pot with the onion and garlic. Add 1-2 cups broth, depending on desired consistency. Can also add leftover pumpkin pie filling for sweeter flavor, if desired. Add 1 cup crema mexicana and stir to combine. Add curry powder, ginger powder, cayenne pepper, and garlic salt. Add salt and pepper to taste. Allow the mixture to simmer over low heat for 20 minutes, then taste and adjust spices as needed.
Garnish with a dash of crema mexicana and serve warm.
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In our family, it’s tons of love along with a little bit of chaos every single day! We’re all about creating and sharing memories while we learn about the ups and downs of life TOGETHER. Our kids, Aden and Ariah, teach us that things don’t always go as planned… but they (almost always) turn out even better than we could have expected! This is The Housley Life! Join the fun every Wednesday at 10 a.m. EST! #TheHousleyLife
10 ноя 2020
